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How To make Peanut Butter Cheesecake Squares
BASE:
1 1/2 c Graham cracker crumbs
3 tb Sugar
1/4 c Butter flavor Crisco, melte
1 tb Milk
FILLING:
1 pk Cream cheese, 3 oz, softened
1/4 c Creamy Peanut Butter
1/4 c Sugar
1/4 c Milk
1 Egg
1/2 c Chopped peanuts (optional)
DRIZZLE:
1/4 c Semi-sweet chocolate chips
1 ts Butter Flavor Crisco
1. Heat oven to 350 degrees. 2. For base, combine crumbs and 3 tablespoons
sugar in small bowl. Combine melted butter flavor Crisco and one tablespoon milk, Stir into crumbs. Press lightly into 8 x 8 x 2-inch pan. Bake at 350 degrees F. for 20 to 22 minutes. 3. For filling, beat cream cheese and peanut butter in small bowl at medium speed of electric mixer until well blended. Add 1/4 cup sugar, 1/4 milk and egg. Beat well. Stir in chopped nuts. Spread over Baked crust. Return to oven. Bake 20 to 22 minutes, or until set. 4. For drizzle, melt chocolate chips and Butter Flavor Crisco on very low heat or at 50% power in microwave. Stir to combine. Drizzle from end of spoon back and forth over top. Chill. Cut into 2 x 2-inch squares. Cover. Store in refrigerator.
How To make Peanut Butter Cheesecake Squares's Videos
PEANUT BUTTER CHEESECAKE BROWNIES
These are the best of two desserts combined into one! Fudgy chocolate brownies paired with a rich swirl of creamy peanut butter cheesecake! These are super moist and delicious! They are really rich, so you only need a small square! I think Your Family and Friends are going to love them!!
Ingredients:
3/4 cup butter
1 4oz pkg unsweetened chocolate
2 1/2 cups sugar...divided
1 cup all purpose flour
5 eggs...divided
1/2 cup creamy or chunky peanut butter
1 8 oz pkg softened cream cheese
For the brownie batter:
Melt the butter and chocolate in the microwave for 2 minutes or until smooth. Add in 2 cups of the granulated sugar. Then whisk in 4 large eggs one at a time. Then gradually add the 1 cup of flour.
For the Peanut Butter cheese cake filling: Mix the softened cream cheese, Peanut butter, 1 egg and 1/2 cup sugar.
Creamy Peanut Butter Cheesecake Bars
Full recipe here:
If you’re looking for a delicious, decadent dessert that will knock people’s socks off, look no further. These triple-layered peanut butter cheesecake bars are perfectly ooey-gooey and just the pick-me-up needed to boost your day, or to make an already-great day even better.
The ingredient list might look a little daunting, but we promise you it’s worth it. The bottom and top layers are made up of rich cookie dough, sandwiching a creamy peanut butter cheesecake layer in the middle. Top the bars off with an easy peanut butter chocolate drizzle and call it a day. We couldn’t wait for these to cool fully before digging in, but learn from our mistakes, these bars are absolutely amazing if you let them chill overnight - crazy rich and perfectly creamy. You really can’t go wrong either way though, so make them and enjoy!
CHOCOLATE PEANUT BUTTER CHEESECAKE Recipe | Homemade Cheesecake | DIY Dessert Recipe | Baking Cherry
Chocolate Peanut Butter Cheesecake Recipe. Learn how to make this delicious and creamy peanut butter cheesecake, baked in an Oreo crust, and topped with semi-sweet chocolate ganache.
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#cheesecake #dessert #yummy
Ingredients: Regular Oreo cookies, melted butter, cream cheese, natural peanut butter, sweetened condensed milk, eggs, vanilla extract, semi-sweet chocolate, and milk.
Peanut Butter Cheesecake Bars
Sweet, and creamy peanut butter cheesecake bars topped with milk chocolate, with a thick Oreo crust!
Get the recipe here:
No-Bake Peanut Butter Cheesecake Recipe
Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.
Printable Version:
More Cake Recipes:
No-Bake Nutella Cheesecake:
Giant Oreo Cake:
Strawberry Mousse Mirror Glaze Cake:
No-Bake Strawberry Cheesecake:
Tiramisu Cake:
Number Cake:
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Ingredients:
For the base:
270g (9.5 oz) biscuits/graham crackers
100g (7 tablespoons) melted butter
For the filling:
2 1/3 cups (525g) cream cheese
1½ cups (187g) powdered sugar
1 cup (250g) peanut butter
1 teaspoon vanilla extract
1/2 cup (120 ml) heavy cream
For the chocolate ganache:
2/3 cup (160 ml) heavy cream
125g (4.4 oz) dark chocolate
Method:
1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling.
2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth.
3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.
4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth.
5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.
6. Refrigerate for at least 1 hour before serving.
•The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving.
Reese's Peanut Butter Cup Cheesecake Bars
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